EFFECT OF DIFFERENT TREATMENT PROCESSES AND PRESERVATION METHODS ON THE QUALITY OF TRUFFLES: I. CONVENTIONAL METHODS (DRYING/FREEZING)-Reference-Cited by-同舟云学术

EFFECT OF DIFFERENT TREATMENT PROCESSES AND PRESERVATION METHODS ON THE QUALITY OF TRUFFLES: I. CONVENTIONAL METHODS (DRYING/FREEZING)

Published:2006-06 Issue:3 Volume:30 Page:335-351
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

AL-RUQAIE IBRAHIM M.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2006.00069.x/fullpdf

Reference14 articles.

1. A.N. AL-RAHMAH . 2001 . (In Arabic)Truffle of Deserts and Jungles , 1st Ed. , pp.126 -141 , King Saud University Publications, Riyadh, Saudi Arabia.

2. Desert truffles: The genus Tirmania

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese;Food Bioscience;2023-10

2. Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi);Foods;2023-05-31

3. Serbian black truffle Tuber aestivum: Microbiota and effects of different freezing regimes on volatile aroma compounds during storage;Journal of Agricultural Sciences, Belgrade;2023

4. The Effect of Fresh or Frozen Black Truffle Tuber Aestivum on Ripening and Sensory Quality of Semi Hard Cheese;2023

5. Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle ( Tuber melanosporum Vittadini);Journal of Food Science;2022-08-17